Collard Greens

1 lb. bag washed and cut Collard greens (or substitute Kale or assorted perennial greens)
½ lb. smoked turkey wings, pork neck bones, or pork hocks
1 cup beef, chicken or vegetable broth (or water)
1 tsp. sugar
1 Tbsp. cider vinegar
1/8 tsp. hot red pepper flakes

In a pot, bring the meat and broth or water to a boil over high heat. Add greens. Stir in the remaining ingredients, and bring to a boil. Reduce the heat to medium low and cook until greens are tender, about 2 hours.  Add additional broth or water as necessary to keep water level at about 1/2 inch or so.  Makes good pot likker.

In the south, greens were often served with corn Dodgers, which are boiled cornmeal dumplings.

1 cup plain, finely ground white cornmeal

1 teaspoon salt

 ¼ teaspoon ground black pepper

2 tablespoons finely chopped green onion

 4 cups broth from turnip greens (may use more broth)

Cook collards or turnip greens following your usual recipe or use mine (linked here). About 45 minutes before serving, make the corn dodgers.  Mix the cornmeal, salt, pepper, and onion in a medium bowl. Add broth starting with about 3/4 cup to make a stiff dough.  Shape the dough into rolls about twice as long as wide.  From the turnips, remove 3 cups of broth and place in a medium saucepan. Bring to a boil over medium high heat. Drop in the dodgers and lower the heat to a simmer. Cook slowly until done through, about 30 minutes, turning the dodgers over a few times.  Serve with greens and additional “pot likker.”